Rhubarb brulée with marinated strawberries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash and clean the rhubarb and cut it into 1 cm thick pieces. Bring 100 ml water and 2 tablespoons sugar to the boil. Boil the rhubarb in it covered for about 1 minute, then take it out and let it cool down. Bring cream and milk to the boil. Mix 35 g sugar, vanillin sugar and egg yolks.

2. 2

   Add about 50 ml cream-milk to the egg yolks while stirring, then pour into the remaining cream-milk. Place 4 flat, wide bowls on the fat pan of the oven. Drain the rhubarb pieces on kitchen paper, then put them into the bowls. Pour the egg yolk cream carefully through a sieve into the moulds. Pour water into the grease pan of the oven so that the moulds are approx. 2/3 in water. Cook the cream in a preheated oven (electric cooker: 125 °C/ convection oven: not suitable/ gas: not suitable) for 50-60 minutes. Remove the ramekins from the water bath and chill for at least 2 hours. In the meantime wash, clean and slice the strawberries. Marinate the slices with orange liqueur and 1 teaspoon of sugar. Before serving, sprinkle each slice with 1 scant tablespoon of brown sugar and caramelise with a Bunsen burner.

3. 3

   Cook the cream in a preheated oven (electric cooker: 125 °C/ convection oven: not suitable/ gas: not suitable) for 50-60 minutes. Remove the ramekins from the water bath and chill for at least 2 hours. In the meantime wash, clean and slice the strawberries. Marinate the slices with orange liqueur and 1 teaspoon of sugar. Before serving, sprinkle each slice with 1 scant tablespoon of brown sugar and caramelise with a Bunsen burner. Add a few strawberries to the cream and serve immediately. Add the remaining strawberries

4. 4

   2 hours waiting time

Nutrition Facts

KCAL
500 kcal

CARBS
45 g

FATS
31 g

PROTEINS
7 g